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CHAPTER 2
INGREDIENTS AND UTENSILS OVERVIEW
2.1 DESCRIPTION OF THE MATERIAL TO BE USED
Picture 1 Ingredients 1. Yeast:
Yeast usually contains microorganisms that perform fermentation and a culture medium for these microorganisms.
2. Ube:
Ingredients for make tape 3. Butter:
A yellow-to-white solid emulsion of fat globules, water, and inorganic salts produced by churning the cream from cows' milk.
4. Sugar:
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
5. Vanilla flavor:
Aromatic vanilla 6. Medium protein flour:
Is milled from a combination of soft and hard wheat. Its protein content is 9.5% – 10.5%.
7. Egg:
Used for make chiffon cake
5 8. Emulsifier:
a food ingredient used to mix the water and fat components in a recipe.
9. Cheese:
Grated cheese for batter chiffon cake 10. Condensed milk:
For smoothing the ube tape
2.2 THE TOOLS USED DURING THE PROCESSING
Picture 2 Tools 1. Mixer:
help automate the repetitive tasks of stirring, whisking or beating 2. Spoon:
To take the sugar,emulsifier,tape 3. Fork:
To smoothing the tape
6 4. Small gastronome bowl:
for a place to smooth the tape 5. Spatula:
To take the batter from gastronome to cake mould 6. Bamboo bucket:
For tape fermentation 7. Banana leaf:
For placemats and tape fragrances 8. Big gastronome bowl:
To mix the batter for chiffon cake 9. Oven:
For bake the chiffon cake 10. Cake mold:
For set the cake 11. Steamer:
For steam the ube 12. Strainer:
For take the ube from steamer and filter the flour 13. Knife:
To cut the Ube
7 2.3 REVISED RECIPE
Tape Ube Cake
Ingredients:
60 gr Puple sweet potato
250 gr Medium protein flour
100 gr Sugar
5 gr vanilla Flavor
250 gr of Butter
300 gr Egg
½ tbsp Emulsifier
2 tbsp condensed mmilk
Cheddar cheese
Method:
1. Cut and boiling purple sweet potato
2. Put the Purple sweet potato in strainer wait until cold
3. Then prepare the bamboo bucket with banana leaf inside,take the tape and give the yeast (wait 2-3 days)
4. Sponge cake purple sweet potato. First mixing the tape with condensed milk 5. Mix egg,sugar,emulsifier and cheese
6. Folding with flour 7. Folding with butter 8. Bake cake in 170 celcius
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2.4. PRODUCT PROCESSING SEQUENCE USING FLOWCHART
UBE
BOILING
FERMENTATION YEAST
TAPE UBE
MIXING
EGG SUGAR EMULSIFIER
TAPE UBE CHEESE BATTER
FOLDING 1 FLOUR
FOLDING 2 MELTED
BUTTER
TAPE UBE CAKE BAKING
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2.5 THE PROCESSING PRODUCT USING PICTURE
A. Ube Fermentation
1. Peel off and cut the ube 5-10 cm
Picture 3 Peel off
2. Steam the ube until cooked for about 20 minutes. Check for doneness by pricking it with fork. If the fork comes out easily it means ube is ripe, drain the ube.
Picture 4 Boil purple sweet potato
3. Puree the tape yeast, then grind until smooth and prepare bamboo bucket
Picture 5 grind yeast
10 4. Wait until the ube cold
Picture 6 Cold purple sweet potato
5. Sprinkle the base using yeast tape by sifting. Arrange the ube in the bamboo bucket, then sprinkle again with yeast tape. Do it until it runs out and evenly.
Picture 7 Sprinkle purple sweet potato
6. Close the bamboo bucket tightly. Store in a warm place. Leave it for 2- 3 days. This is the fermentation process. Do not open the bucket before 3 days.
Picture 8 Close with the banana leaf
11 B. Tape Ube Cake
1. Prepare the ingredients
Picture 9 Prepare the ingredients
2. Smash the ube with condensed milk until smooth.
Picture 10 Smashed tape
3. Break 6 egg and put 1 spoon of sp (emulsifier) and mixer until double insize
Picture 11 Mixer egg
12 4. Gratted the cheese
Picture 12 Gratted cheese
5. Put the smooth tape and gratted cheese into batter
Picture 13 Pour the cheese and tape
6. Put the flour with strainer and mix well (folding)
Picture 14 Folding
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7. Give the melted butter into batter and folding
Picture 15 Melted butter
8. Put the batter into cake mold and bake with 170 celcius for 30 minutes
Picture 16 Bake cake
9. Cake ready to serve!
Picture 17 Ready to serve
